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Chocolate Streusel Bar Recipe
Chocolate Streusel Bars

Every so often I make something that I don’t think is the best thing that I have made.  I always want to bite into something and think “OMG, this is freaking amazing.  I must admit that when I first made this recipe I was on the fence about it.  I thought it was a little dry (which I corrected for this recipe). Sure, I liked it but it was not necessarily something that I was going to rush out and add to the blog.  But, I had my mind changed really quickly by other people.  Ya see, one of the ways that I keep from gaining hundreds of pounds while being a chef and food blogger is by sending things with my husband to his office.  I made these Chocolate Streusel Bars, ate one, and sent the rest to what I am starting to affectionately call my test kitchen crew.  They loved them and immediately started asking for the recipe.  So, here it is.  I hope they enjoy making these Chocolate Streusel Bars as much as I enjoyed hearing them talk about how much they loved it.  



  1. In a small mixing bowl, mix together the 1 ¾ cups of all-purpose flour, 1 cup of granulated sugar, and  ¼ cup of cocoa powder.
  2. Using a fork or a pastry cutter, cut in the 1 stick and 2 tablespoons of cold butter that you have pre-sliced into small pieces.
  3. Use the pastry cutter to mix in the 1 egg. 
  4. Now – take 1 ½ cups of the mixture and set it aside.
  5. Spray the bottom of a 9x13x2 pan and press the remaining mixture into the bottom.
  6. Bake in the 350-degree oven for 10 minutes.
  7. While the crust is cooling, place the sweetened condensed milk and 1 ½ cups of chocolate chips into a microwave-safe bowl.  Melt the mixture in 30-second intervals into smooth.  
  8. Pour the melted mixture over the crust.
  9. Now take the mixture that you had set aside and add the remaining ½ cup of chocolate chips, and 1 cup of chopped pecans. 
  10. Sprinkle this mixture on top of the melted chocolate.
  11. Bake in the 350-degree oven for 25 minutes. 
  12. Cool completely and then cut and serve. 

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MauRie Kay

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